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Turkey Korma Pizza. Thats' right, you heard us. Use that leftover Christmas turkey to make the korma sauce for this pizza and keep holiday spirits high.

Directions

Place your turkey in a bowl with your yogurt, cardamom, nutmeg and salt and stir to combine. Marinate in the fridge ideally overnight, or for at least 3 hours.

Add your sugar and yeast to a bowl of warm water and leave to bloom. Tip in your bread flour, yogurt, butter and salt and combine into a dough. Knead on a floured surface for 5 mins until you have a soft smooth dough, then leave to proof in a lightly oiled bowl covered in cling film until risen, about an hour.

Pop your turkey on a baking tray lined with foil and grill until tender and starting to char, about 10 mins. Shred with two forks.

Heat your vegetable oil in a pan and add your cardamom pods, cloves and cinnamon, cooking until fragrant. Add your onion and fry off for about 10 mins over a medium heat until soft and starting to caramelise. Add your garlic and ginger paste and cook out for 2 mins.

Tip in your dry spices, cook out for 1 min before adding your tomato puree and ground almonds and toasting for 2 mins. Pour in your stock and your cream and simmer for 5 mins until thickened. Add mango chutney, nutmeg and salt, then tip your turkey into the pan and stir to combine.

On a round baking tray lined with parchment, arrange your naan dough. Sprinkle mozzarella around the outer edge, then roll up to form a cheese stuffed crust.

Spread your turkey mixture into the centre of your pizza and sprinkle it with cheese. Bake at 200°C for 25 mins until the crust is golden and the cheese has melted.

Garnish with coriander and nigella seeds and brush the crusts with garlic butter. Serve immediately!